Loaded Mashed Potato Casserole

5 from 1 vote

Loaded Mashed Potato Casserole

Mashed potatoes are great on their own but just wait until you try this loaded mashed potato casserole with lots of cheddar cheese, bacon, and green onions. It's the best!

Prep Time20

Cook Time50

Total Time1 10

Course: Sides & Vegetables

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

6 cups prepared mashed potatoes (about 3 pounds russet potatoes made with 1 cup milk, 2 tablespoons butter, ¾ teaspoon salt)
2 large eggs, lightly beaten
8 ounces cream cheese, softened
½ cup sour cream
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 ½ cups shredded cheddar cheese, divided
½ cup crumbled cooked bacon (5 strips center cut bacon)
½ cup chopped green onions (or chives)

Instructions

Preheat oven to 350℉. Prepare large baking dish (9 x 13 inches) by spraying with nonstick cooking spray.
In large bowl, combine mashed potatoes, beaten eggs, cream cheese, sour cream, garlic powder, and pepper. With electric mixer, beat until smooth and creamy.
6 cups prepared mashed potatoes , 2 large eggs, lightly beaten, 8 ounces cream cheese, softened, ½ cup sour cream, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
Fold in 1 cup shredded cheddar cheese, crumbled bacon, and chopped green onions.
1 ½ cups shredded cheddar cheese, divided, ½ cup crumbled cooked bacon, ½ cup chopped green onions
Spread potato mixture into prepared baking dish. Sprinkle top with remaining ½ cup shredded cheese.
Bake 50 minutes or until golden brown and heated through.

Video

Notes

Make mashed potatoes: Try Instant Pot mashed potatoes or slow cooker mashed potatoes. They can be made a day ahead and refrigerated. You can also use leftover mashed potatoes or store-bought mashed potatoes.
Cook bacon: I usually cook the bacon ahead. I often bake an entire package of bacon, crumble it, and freeze it to use for recipes like this. You can also make a small batch of bacon (perfect for this recipe) in your air fryer.
Make ahead: The casserole can be made a day ahead and stored, unbaked, in the refrigerator. When you're ready to bake the casserole, take it out of the fridge while the oven preheats. Once it's preheated, bake the casserole as directed. Add five to ten minutes to the baking time since the casserole is chilled.
Storage: Leftover mashed potato casserole should be refrigerated in a covered container. It will keep for up to 4 days, or it can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Smaller casserole: You can easily cut this recipe in half. Another idea is to divide it into 2 baking dishes and freeze one to bake and enjoy later.

Nutrition

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